Chemical Reactions in Food Systems at High Hydrostatic Pressure

In-situ measurement of oxygen concentration under high pressure and the application to oxygen permeation through polymer films

Up until now, gas permeation through polymers under high pressure has not been able to be measured continuously. The combination of a special high pressure cell and a commercially available fluorescence-based oxygen measurement system allows in-situ monitoring of oxygen permeation through a polymer sample under pressure in an aqueous environment. The principle of the oxygen sensor is based on dynamic fluorescence quenching and measurement of the fluorescence decay time. It was observed that the decay time increases non-linearly with the applied pressure, and hence, the displayed oxygen concentration has to be corrected. This deviation between the measured and the real concentration depends not only on the pressure but also on the absolute oxygen concentration in the water. To obtain a calibration curve, tests were performed in the pressure range between 1 and 2000 bars and initial oxygen concentrations in the range between 40 and 280 μmol/l. The polynomial calibration curve was of the fourth order, describing the raw data with a coefficient of determination R(2) > 0.99. The effective oxygen permeation through polymeric samples can be calculated with this function. A pressure hysteresis test was undertaken but no hysteresis was found. No temperature dependence of the oxygen sensor signal was observed in the range between 20 °C and 30 °C. This study presents for the first time data showing the oxygen permeation rates through a polyethylene film in the pressure range between 1 and 2000 bars at 23 °C.

Combined Effect of Pressure-Assisted Thermal Processing and Antioxidants on the Retention of Conjugated Linoleic Acid in Milk

The effect of pressure-assisted thermal processing (PATP) in combination with seven synthetic antioxidants was evaluated on the retention of conjugated linoleic acid (CLA) in enriched milk. Milk rich in CLA was first saturated with oxygen, followed by the addition of either catechin, cysteine, ascorbic acid, tannic acid, gallic acid, caffeic acid or p-coumaric acid (500 mg kg⁻¹ untreated milk). Samples were treated at 600 MPa and 120 °C up to 15 min of holding time. During PATP, CLA not only oxidized at a slower rate, but also less oxygen was consumed compared to the control (0.1 MPa and 120 °C). In addition, phenolic antioxidants were able to quench dissolved oxygen in samples treated with PATP. For those samples added with gallic acid and catechin, 85% and 75% of the CLA was retained after 15 min of holding time at 600 MPa and 120 °C, respectively. The retention of CLA was enhanced by the application of PATP in combination with gallic acid.